Matar Mushroom Masala is a popular vegetarian side dish from Punjab, India, that is easy to make. It is a simple curry made with mushrooms and green peas cooked in a spiced tomato-based gravy. For a complete meal, serve it with Indian flatbread like Naan, Chapati, Roti, Kulcha, Ghee rice, or simple steamed rice.
Check out some of the best accompaniments for naan and roti.
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Recipe card
Matar Mushroom Masala Recipe | Mushroom Peas Curry
Equipment
Ingredients
- 2 tablespoon Oil vegetable oil or any cooking oil
- 1 Onion large, chopped
- 6 cloves Garlic , chopped
- 1 Green chile , chopped
- 1 inch Ginger , chopped
- 8 to 10 Mushrooms , chopped lengthwise
- 1 ½ cups Green peas , soaked and boiled (I have used dried green peas. You can even use fresh or frozen green peas.)
- 1 Tomato , large or 2 medium
- 10 to 12 Cashews
- 1 teaspoon Garam Masala or Kitchen King Masala or Curry Powder (adjust to taste)
- 1 teaspoon Red chile powder (adjust to taste)
- Salt , to taste
- 2 tablespoon Cilantro or Coriander leaves, chopped
Instructions
- Heat oil in a pan on medium flame. Add onions, garlic, green chile, ginger, and saute till onions become translucent.2 tablespoon Oil, 1 Onion, 6 cloves Garlic, 1 Green chile, 1 inch Ginger
- Add mushrooms and saute it for a minute. (check tips)8 to 10 Mushrooms
- Meanwhile, in a grinder add tomato and cashews with very little water and grind it to smooth paste.1 Tomato, 10 to 12 Cashews
- Add the tomato cashew paste to the sauteed mushroom mixture and continue cooking till it comes to a boil and then continue to simmer for 2 to 3 minutes.
- Now add boiled green peas, garam masala powder, chile powder, salt, water for desired consistency.1 ½ cups Green peas, 1 teaspoon Garam Masala, 1 teaspoon Red chile powder, Salt
- Bring this to a boil. Simmer it on a medium flame for 5 to 7 minutes. Garnish it with coriander leaves.2 tablespoon Cilantro
- Serve it with any variety of bread like roti, chapati, naan or flavored rice and enjoy!
Instant Pot Mushroom peas curry
- Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes.
- Add the tomato cashew paste and sauté for another 1 or 2 minutes.
- Add green peas, mushroom, garam masala, chile powder, salt to taste, and 2 cups of water and stir. Place the lid and close the pressure valve.
- Pressure cook on high for 3 minutes. When done, do a quick release and open the pot.
- Add fresh cilantro or coriander leaves.
- Serve it with your favorite bread or rice and enjoy!
Notes
- If you like mushrooms to be tender, either sauté them first and keep them aside or add them along with green peas. I add them in the beginning because I just love the flavor mushrooms release when combined with oil.
- Add another tomato or a pinch of chat masala if you like a little tangy gravy.
- I like to keep my recipe simple without adding any whole spices or spice powders. If you like the flavors of whole spices, you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, and ½ teaspoon kasuri methi crushed between the palms of your hands to finish the gravy.
- If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these.
- To make it creamy, you can add ¼ cup of heavy cream or coconut milk.
Nutrition
Mutter mushroom curry
Mutter mushroom curry can be prepared under 30 minutes and is one of the best option for a busy weeknight dinner. You can also pack this for your lunch boxes. For those who are new to Indian cooking, matar, also spelled as mutter, means green peas. This mushroom curry recipe is vegetarian, vegan, dairy-free, and gluten-free.
Matar Paneer (Mutter Paneer) is a popular dish in any Indian restaurant, along with Paneer butter masala and Chicken Tikka masala. Today, I used mushrooms instead of paneer. Feel free to substitute mushrooms with baby corn, cauliflower (gobi), potato (aloo), or a combination of all these veggies.
Don't miss out on checking our popular mushroom butter masala and creamy garlic mushroom.
Ingredients
Mushrooms: button white mushrooms cleaned and sliced.
Green peas: fresh, frozen or dried ones.
For flavor: Onion, ginger, garlic and tomato.
Spices: Garam masala and red chile powder.
Cashews: Optional but makes your dish rich and adds sweetness.
Check out the recipe card for the full list of the ingredients.
How to make mushroom matar?
- Heat oil in a pan on medium flame. Add onions, garlic, green chile, and ginger, and saute till onions become translucent.
- Add mushrooms and saute it for a minute. (check tips)
- Meanwhile, add tomato and cashews with very little water in a grinder and grind it to a smooth paste.
- Add the tomato cashew paste to the sauteed mushroom mixture and continue cooking till it comes to a boil, and then continue to simmer for 2 to 3 minutes.
- Add boiled green peas, garam masala powder, chile powder, salt, and water for the desired consistency.
- Bring this to a boil. Simmer it on a medium flame for 5 to 7 minutes. Garnish it with coriander leaves.
- Serve it with any variety of bread or flavored rice, and enjoy!
Tips
- If you like mushrooms to be tender, either sauté them first and keep them aside or add them along with green peas. I add them in the beginning because I just love the flavor mushrooms release when combined with oil.
- Add another tomato or a pinch of chat masala if you like a little tangy gravy.
- I like to keep my recipe simple without adding any whole spices or spice powders. If you like the flavors of whole spices, you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, and ½ teaspoon kasuri methi crushed between the palms of your hands to finish the gravy.
- If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these.
- To make it creamy, you can add ¼ cup of heavy cream or coconut milk.
Instant Pot mushroom peas curry
- Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes.
- Add the tomato cashew paste and sauté for another 1 or 2 minutes.
- Add green peas, mushroom, garam masala, chile powder, salt to taste, and 1 ½ to 2 cups of water and stir. Place the lid and close the pressure valve.
- Pressure cook on high for 3 minutes. When done, do a quick release and open the pot.
- Add fresh Cilantro or coriander leaves.
What to serve with matar mushroom?
- Matar mushroom or matar paneer can be served with any Indian flatbreads like roti, naan, chapati.
- Serve it with ghee rice, onion rice or simple plain rice for a vegetarian meal.
- You can also serve it with dinner rolls, pav bread or bun.
- Today I have served this curry with dhaba style amritsari kulcha.
Recipe FAQs
To make a no onion, no garlic, matar mushroom simply skip onion and garlic from the recipe and add a pinch of asafoetida (hing) instead.
North Indian gravy, curry, or dishes use whole spices like cardamom, cloves, black peppercorns, turmeric powder, cumin powder, coriander powder, and kasuri methi in most of their recipes. If you have those in your pantry and love their flavors, please go ahead and add them. For me, the taste and texture of the whole dish come from sautéing onions and garlic on medium flame and using rich and creamy tomato cashew paste.
Because I had leftover boiled green peas after making Misal pav, I have used those in my recipe. You are also free to use fresh or frozen green peas.
With the same recipe, you can make matar mushroom dry or matar mushroom gravy. Just the amount of water you add and the cooking time varies.
More mushroom recipes
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Note: We originally posted this matar mushroom masala recipe in June 2021. It has now been modified in May 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Helen
My family loves a curry and this is a great quick option for a weeknight dinner. Thanks for the recipe!
Dannii
Such a great way to use mushrooms and so comforting too.
Ashley
I love this easy vegetarian curry recipe. Perfect for busy weeknights when I want something different!
Ann
I love a good curry and I'm trying to venture out to try different ones. Can't wait to make this one. Thanks!
Paula
This mushroom masala curry was so delicious. I served it with long grain rice and everyone seemed to love it.